Helped a friend out with his first cookbook. Happy to see it go into the world, and, really proud of Paul Iskov and the Fervor team too. It is available for pre-order here, and, you can see @chrisgurney_ for photos. Get around it.
From the Margaret River Press website:
Fervor takes you on a culinary journey from ocean to forest to desert. It is an accessible and exciting recipe book featuring beautiful photographs and short stories about ingredients. Using native Australian produce with refined technique, Fervor offers a new way of cooking for the home chef. It invites you to share in Paul Iskov’s knowledge of food and will encourage you to find out more about your own country.
In the book, Paul shares his ethos, his experience and his training in approachable, honest and insightful language. He talks candidly about the challenges and opportunities of working with native foods, and shares his connection to landscape and the relationships he has with Indigenous communities.
Paul also reveals his gastronomic secrets from damper to ice cream to everything in between, allowing home cooks to push the boundaries and make their own delicious food. If you love the great outdoors, a healthy lifestyle and high-quality cooking, Fervor will appeal to all your senses.
Paul Iskov is one of Australia’s leading native food chefs. He has experience working in the world’s best restaurants from Coi in San Francisco to DOM in Rio de Janeiro to Noma in Copenhagen. Upon returning to Australia, Paul established his roving dining restaurant, Fervor, which travels to natural settings and uses local, seasonal and foraged ingredients. He has appeared on a number of television shows in Australia and America, and is a winner of the WA Good Food Guide Industry Leadership Award. This is his first cookbook.